Corned Beef Hash Pie

Ingredients

• 1¾ cups all-purpose flour
• 1 tsp. kosher salt
• 1 tsp. sugar
• ½ cup plus 2 Tbsp. cold unsalted butter, cubed
• 2 to 4 Tbsp. cold lager beer or beef broth

POTATOES

• 2 medium red potatoes, cut into ¼-in. cubes
• ½ tsp. kosher salt
• 3 green onions, chopped
• 2 Tbsp. unsalted butter, cubed
• 1 Tbsp. stone-ground Dijon mustard
• ½ tsp. pepper

PIE

• ½ lb. thinly sliced corned beef
• ¼ lb. sliced provolone cheese
• 1 Tbsp. cold whole milk or heavy whipping cream

Directions

1. Whisk flour, salt and sugar; cut in butter until the size of small peas. Gradually add beer, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
2.  

   Place potatoes and salt in a saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are crisp-tender, 6-8 minutes. Drain. Return to saucepan; add green onions, butter, mustard and pepper. Cook over medium heat, stirring frequently, until potatoes are tender, 6-8 minutes. Remove from heat; cool.

3.  

   Roll dough between two pieces of waxed paper to a ⅛-in.-thick, 12-in.- diameter circle. Remove top piece of waxed paper; place a 9-in. pie plate upside down over pastry. Lifting with waxed paper, carefully invert pastry into plate. Remove waxed paper. Trim pastry to ½ in. beyond rim of plate; flute edge. Refrigerate 30 minutes.

4.  

   Preheat oven to 400°. Prick bottom and sides of pastry with a fork; line with a double thickness of foil. Fill with pie weights or dried beans. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool slightly.

5.  

   To assemble the pie, layer half the corned beef, half the cheese and three-fourths of potato mixture in baked crust. Repeat corned beef and cheese layers; sprinkle with remaining potato mixture. Re-roll dough trimmings; use a heart-shaped cookie cutter to make shamrock petals and a knife to cut out a stem. Top pie. Brush dough trimmings with milk. Bake until crust and cheese are golden brown, 35-40 minutes.